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Potato and herb pan

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Ingredients for 4 servings:

  • 1 kg boiled jacket potatoes
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 1 m.-large zucchini
  • 1 onion(s)
  • 1 clove(s) garlic
  • 200 g Cabanossi
  • 2 tbsp oil
  • 3 sprigs of thyme
  • 1 sprig rosemary
  • Salt
  • pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and quarter the potatoes. Clean and wash the vegetables. Dice the bell peppers and slice the zucchini. Peel and finely chop the onions and garlic. Slice the Cabanossi. Heat the fat in a pan. Fry the potato quarters, Cabanossi slices, and the diced onions and garlic for about 5 minutes until golden brown. Add the remaining vegetables and fry for about 5 minutes, stirring occasionally. Wash and finely chop the herbs. Fold the herbs into the Cabanossi mixture. Season everything again with salt and pepper and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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